SPAGHETTI ALLA PESCATORA<br>Seafood Spaghetti | Recipies from Los Angeles, CA Restaurants | Los Ange
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Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Paring knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Tongs
- Mixing bowl
Ingredients
- 1 lb spaghetti in salted boiling water
- 3 garlic cloves, peeled and chopped
- 5 T olive oil
- 4 oz sliced and chopped calamari
- 4 oz sliced calamari
- 4 oz medium shrimp, peeled, deveined and chopped fine
- 4 oz medium shrimp, peeled and deveined
- 8 oz sea scallops
- 16 mussels
- 16 clams
- 2 C tomato sauce
- 4 roma tomatoes, peeled seeded and roughly chopped
- 1/2 C dry white wine
- 1/2 C chopped fresh flat-leaf parsley
- 2 pinches curry powder (optional)
- 2 pinches saffron threads (optional)
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